Chicken Tetrazzini No Whipping Cream Required Food

CHICKEN TETRAZZINI

Steps:

• Melt butter in saucepan; blend in flour, salt and pepper.
• Cook until smooth and bubbly.
• Stir in broth and cream, bring to a boil and let boil for one minute, stirring constantly.
• Stir in sherry, chicken, mushrooms and spaghetti.
• Pour into casserole dish and sprinkle cheese evenly over the top.
• Bake uncovered at 350 degrees for 30 minutes, then turn on broiler and brown for 3-5 minutes--watch carefully.

CLASSIC CHICKEN TETRAZZINI

Steps:

• In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
• Cook the spaghetti according to package directions. Drain and set aside.
• In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
• Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

CHICKEN TETRAZZINI, NO WHIPPING CREAM REQUIRED

Steps:

• Cook spaghetti or linquine according to package directions; drain.
• Meanwhile, in a large saucepan cook mushrooms and green onions in hot butter or EVOO until tender.
• Stir in flour, pepper and nutmeg. Add broth and milk all at once. Cook and stir until thickened and bubbly.
• Stir in chicken, sherry (if using), and half of Parmesan cheese. Add cooked spaghetti; stir gently to coat.
• Transfer pasta mixture to a 2-quart rectangular baking dish. Sprinkle with the remaining Parmesan cheese and the almonds.
• Bake in a 350 degree oven, uncovered, for 15 minutes. If desired, sprinkle with parsley before serving.

CHICKEN TETRAZZINI

Steps:

• Preheat the oven to 450 degrees F.
• Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
• Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
• Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
• Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
• Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

CHOCOLATE CAKE - NO MILK REQUIRED

Steps:

• Stir the first 5 ingredients together.
• Make 3 holes.
• In one put the vinegar, in the other the oil, and in the other the vanilla.
• Pour water over all.
• Bake in a square pan at 350 degrees for 20 minutes.

2-FOR-1 CHICKEN TETRAZZINI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add the broth, half-and-half and whipping cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat., Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheese. Cover and freeze 1 casserole for up to 2 months. Bake the second casserole, uncovered, at 350° until heated through, 20-25 minutes. , To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake until heated through, 15-20 minutes more. Stir before serving.

CREAMY CHICKEN TETRAZZINI

Steps:

• Cook spaghetti as directed on package; drain.
• Melt butter; add onion and cook until golden brown. Add flour, salt, pepper,poultry seasoning and slowly add broth and cream. Stir until mixture begins to boil. Add chicken.
• Place half spaghetti in buttered 13x9 casserole dish. Add half chicken mixture; repeat.
• Sprinkle cheese on top.
• Bake at 400 for 20 minutes or until bubbly.

CLASSIC CHICKEN TETRAZZINI

Steps:

• In skillet, cook chicken in butter, 2 minutes.
• Add mushrooms, cook and stir 2 minutes.
• Stir in flour, add the broth.
• Cook, stirring, until sauce comes to a boil.
• Remove from heat, stir in cream, parsley, salt, nutmeg, pepper and wine.
• Fold in the spaghetti.
• Put in a greased pan or casserole dish.
• Sprinkle with parmesan.
• Bake, uncovered at 350* for 30 minutes.

CHICKEN TETRAZZINI

Steps:

• pre-heat oven 375.
• 1 1/2 - 2 quart greased baking dish.
• saute mushrooms and onions in a little extra virgin olive oil.
• In large bowl mix, onions,mushrooms,chicken ( or turkey ) and cooked spaghetti
• pur in cream and sherry and mix well.
• add parsley, nutmeg, salt and pepper and mix well.
• Pour in greased baking dish.
• In small bowl mix breadcrumbs and butter.
• sprinkle over top of casserole then sprinkle with parmesan cheese.
• bake for about 25 minutes.